I know what you’re thinking. How can macaroni and cheese be dairy-free, grain-free and still be delicious? I wondered the same thing myself, but I was too busy mourning the loss of my old macaroni and cheese to think about a new version. Maybe I did walk slowly by the cheese section in Trader Joe’s and stop wistfully at the chocolate cheddar cheese, missing the luxurious macaroni and cheese I used to make. A dawn of a new era has emerged friends, and I think I’ve combined the creamy, rich flavor of some badass mac with an even better alternative: cauliflower made with cashew cream and vegan cheese, topped with center cut bacon. For all you Mac n’ Cheese aficionados out there; trust me on this. It’s every bit as cheesy without the dairy or the gluten and all of the bonus points. Plus, bacon, if you’re a bacon kinda person.

Those of you who eat Paleo and/or are vegan know the secret of the many uses of cashew cream. I’m still discovering all the ways it can transform baking and cooking, so using the homemade cashew cream was a new venture for me. To make mine, I simply soaked a package of raw cashews in a bowl of filtered water overnight. In the morning, they were rinsed and drained and put into the handy Ninja high-speed blender with an equal amount of coconut milk. I added enough milk so that the texture was creamy and smooth, but still thick. I’m planning to use some of it to make some vegan queso and who knows what else. All I can tell you is the creamy texture added something that even a traditional rue-based cheese sauce doesn’t have. I guarantee even non Paleo eaters will never guess this is cauliflower!

I steam my cauliflower in the microwave on high in a covered casserole for 10 minutes, but you could also boil it too. Mash the steamed cauliflower just enough to get the big clumps out. Add the diced onion, melted palm shortening, cheese and the cashew cream, mixing well. Sprinkle the chopped bacon and remaining cheese over the top and bake at 350 for about 35-40 minutes until cheese is hot and bubbly!

I’m not sure about the Paleolithic part, but I’ve since stopped buying cheese with either soy or rice substitutes. I don’t eat soy because it contains estrogen, which I need like a hole in the head and rice is another gluten substitute.i know, we go through stages in this process don’t we? I’ve heard vegan cheese exists with neither one, but I don’t have a Whole Foods near me. When I find it, I shall post a sidenote, but in the meantime, feel free to substitute with what you’ve found!